Pans: 1x large non-stick skillet + 1x small non-stick skillet + optional grill pan

Bacon & potato mixture

1. In a large skillet over medium heat, cook the bacon, stirring occassionally, until crisp. Transfer to paper towels.

2. Top up the fat in the pan (if any) with oil so that there is 3 T of fat, total, in the pan.

3. Add the potatoes. Generously season with salt and pepper. Cook, stirring, for 1 minute.

4. Add 1 cup of water. Bring to a boil and cook, stirring often, until the water is mostly evaporated and the potatoes are sizzling, about 8 minutes.

5. Add green onion whites and beans (or hominy). Cook 5 minutes.

Eggs

6. Heat remaining 1T oil in a small nonstick skillet over medium-high heat.

7. Season eggs and cook, stirring, until large curds form.

Assemble & Finish

8. Fill tortillas with bacon, potato mix, eggs, cheese, green onion greens; wrap them.

9a. Lightly brush the large nonstick skillet with oil, and toast each burrito, 2 minutes per side.

9b. Or: lightly brush the burritos with oil and toast under the grill.

10. Serve with salsa and hot sauce.